INGREDIENTS

INSTRUCTIONS

Heat the oven to 350 degrees. For cookie dough, beat the butter with
the sugar and the vanilla extract until light. Add the flour and the
nuts. Mix until combined. Chill the dough in the freezer 10 minutes.
Using your hands, roll pieces of the dough into 3/4-inch-diameter
balls. Place them 2 inches apart on a parchment-covered baking sheet.
Flatten slightly. Bake until just beginning to brown lightly, about  15
minutes. Cool on a wire rack. Meanwhile, for candied orange rind,  put
4 cups of water into a saucepan over high heat. Cut the oranges  in
half crossways, and scoop out the flesh with a spoon (save flesh  for
other use). Slice the rinds into 1/8-inch- to 1/4-inch-thick  strips.
Place them in the saucepan. Boil 25 minutes; drain. Rinse the  strips
and return them to the pan with the sugar and 1 3/4 cups  water. Simmer
over medium to low heat 25 minutes. Strain the strips  from the syrup,
allow strips to cool, and save for final assembly. To  assemble the
cookies, dip the bottom of the cookie and 1/4 inch up  the sides into
the white chocolate. Tap off any excess chocolate. Put  dipped cookies
onto a parchment-lined baking sheet. Press an  orange-rind strip around
the bottom of each cookie, adhering it to  the cookie where the
chocolate coats the sides. Chill and serve  within a few hours.  Posted
By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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